This is an update to my original post on How to make the perfect Chili and it's follow up How to make the perfect Chili, Redux. Not everyone preferred the Redux version with the smokey taste of the Jack Daniels being a little to up-front for them. This Final Cut version combines the best bits of both which pleases everyone and I must say tastes all the more perfect. Please try it an let me know what you think.

Marinate the diced steak in the Jack Daniels overnight or at least for a few hours. Stab the steak repeatedly with a sharp knife to make sure the JD penetrates

Finely chop the onion and gently fry for a few minutes in a couple of tablespoons of mild olive oil

Crumble the minced beef into the frying pan being careful to retain nice chunky meat morsels (which is why you cannot use frozen mince) and add the marinated cubed steak, gently fold it in and let it brown on one side before gently turning to brown on the other (do not stir, it breaks up the chunks!)

Once browned sprinkle the chili seasoning over the meat and gently fold in.
After a few minutes poor in the red wine to deglaze the pan and simmer gently until the liquid is reduced

Poor over the chopped tomatoes, beans and Peppadew peppers, gently fold in and allow to simmer for another 15 minutes